And another . . .

For those who aren't aware, I'm currently in the midst of a scone obsession. I just can't seem to satisfy my craving for scones; if I could I would have them for breakfast, lunch, and dinner--and snacks, duh!



The bad news is I can't do that--my overly conscious runner self won't allow me that luxury. The good news is, however, I've found friends that enjoy scones as much as like I do. This means I now have a justified excuse to plunge into the depths of Pinterest--and the plethora of cookbooks on my shelves--in search of the perfect scone recipe.



Well, turns out my search is going well: see this recipe and this other one. And then there's the following one. It claims to be a copycat Starbucks scone recipe; it's definitely up to par. Enjoy!



PS, keep an eye out for upcoming scone posts!



Healthy Wild Blueberry Scones (adapted from Babble)
Makes 8 scones.
Active time: 30 minutes; total time: 55 minutes.

• 1/2 cup almond milk
• 1/2 cup no fat Greek yogurt
• 2 cups white whole wheat flour
• 1/2 cup sugar + 1 tablespoon
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon grated orange zest
• 8 tablespoons unsalted butter, frozen
• 1 1/2 cups frozen wild blueberries
• Coconut oil cooking spray

1. Preheat oven to 425 F; spray a baking sheet with cooking spray. 
2. In a small bowl, whisk the milk and yogurt until fully combined. Refrigerate mix until ready to use. 
3. In a large bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda, salt, and orange zest. Using a large-hole grater, grate the frozen butter and toss with fingers until butter is well coated. 
4. Fold in the liquid mixture until combined. Transfer dough to a well-floured work space and dust with more flour. Knead 6–8 times, adding more flour as needed. Roll out the dough into a 12" square. Fold into thirds as if folding a business letter; fold in the short ends to create a 4" square. Transfer dough to a floured plate and freeze for 5 minutes. 
5. Roll out dough again into a 12" square. Sprinkle with blueberries, pressing lightly so they adhere to the dough. Roll dough into a tight log and lay seam side down; lightly press to flatten into a rectangular form. Cut crosswise into 4 even pieces, then cut each piece diagonally into triangles. Place triangles onto prepared sheet; spray with cooking spray and sprinkle with remaining sugar. 
6. Bake for 20–25 minutes, or until golden brown. Cool before serving. 

Call It Whatever You Like

Someone recently assumed that I was vegan. I quickly correctly him, noting that I'm not a vegan, vegetarian, or anything of the sort.



The thing is, my eating habits are free and undefined. Sometimes they involve weird diets with strict guidelines, and sometimes they revolve around random combinations designed to satisfy my cravings. But for the most part, I'm willing to try all kinds of recipes--vegan, vegetarian, pescetarian, carnivore, paleo, gluten free, etc. I'm not averse to new dished unless they involve peculiar (read: not very mainstream) ingredients. Sometimes, my favorite recipes are vegan or vegetarian, but other times, you'll find me trying to incorporate beef jerky into my diet (as odd as it may seem, beef jerky is one of my all-time favorite snacks).



Speaking of, this morning I came across a vegan cooking book I bought in college. I've made several recipes from it, and they always turn out delicious. So I decided to try a breakfast recipe. Given that I've been incessantly craving scones, this recipe hit the spot. Enjoy!



Orange Cranberry Scones (adapted from Skinny Bitch: Ultimate Everyday Cookbook)
Makes 6–8 scones (depending on size preference!)
Active time: 15 minutes; total time: 45 minutes.

• 2 cups whole wheat flour (or all purpose flour)
• 1/2 cup + 1 tablespoon sugar
• 1 tablespoon baking powder 
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup + 1 tablespoon orange juice (with pulp!)
• 1 teaspoon orange extract
• 1 tablespoon grated orange zest
• 1/2 cup Earth Balance (or unsalted butter), at room temperature
• 1/2 cup dried cranberries

1. Preheat oven to 350F; spray a baking sheet with baking spray and set aside. 
2. In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, salt, and nutmeg. In a separate bowl, whisk together 1/2 cup orange juice, orange extract, and orange zest until well combined. Add liquid ingredients to the dry ingredients and mix until well combined. 
3. Add the Earth Balance (butter) and knead, using your hands, until mixed through. 
4. Lightly flour a flat surface; transfer the dough to the prepared surface and flatten. Add the cranberries and knead the dough for about 30 seconds, or until cranberries are incorporated. Separate the dough into 6-8; form each piece into a ball and lightly flatten onto the prepared baking sheet. 
5. Using a pastry brush, glaze the scones with the remaining orange juice and sprinkle with the remaining sugar. 
6. Bake for about 20 minutes, or until sides begin to turn golden; remove from oven and let cool for 5-10 minutes before serving. 

Carbs carbs carbs

I never thought I'd say (or write) this, but carbo-loading is difficult. Or at least doing it properly is.



It seems my perpetual fear of gaining weight while abroad--a fear that started when I was 15 and moved to France--has caused me to always seek out the low-carb option. As unhealthy ridiculous as this may sound, it has become my reality.



And so, when I began my carbo-loading this week--I have a marathon coming up--I didn't realize I would have to constantly remind myself to skimp on fats and protein and go for carbs, carbs, and more carbs. But not just any carbs. Proper carbo-loading requires some thought: easily digestible carbs, even if refined, over fiber-heavy ones; naturally sweetened or homemade snacks (fruit-based, etc.) over candy (which may actually come in handy during the race).



Anyways, to make it easier, I decided to bake goodies from my favorite running cookbook (Racing Weight Cookbook) so as to have carb-heavy snacks up for grabs. So far so good.



Apple-Craisin Bars (adapted from Racing Weight Cookbook)
Active time: 20 minutes; total time: 40 minutes.
Makes 8-12 bars. 

• 3/4 cup nonfat plain Greek yogurt
• 1/2 cup egg whites (4 egg whites)
• 1/4 cup water 
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted
• 1 large apple
• 1/4 cup craisins
• 1 1/2 quick oats
• 1 cup whole wheat flour
• 3 servings vanilla whey protein powder
• 1 cup sugar
• 3 tablespoons chia
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

1. Preheat oven to 350F. Line a 9x13-inch baking pan with parchment paper.
2. In a medium bowl, combine yogurt, egg whites, water, and vanilla. Set aside; let rest at room temperature. 
3. Chop apple into fine pieces. In a small bowl combine apple pieces and craisins. 
4. In a separate large bowl combine oats, flour, protein powder, sugar, chia, baking powder, baking soda, cinnamon, and salt; stir to mix well. 
5. Add melted coconut oil to wet ingredients and mix well. Stir in apple pieces and craisins. Add wet ingredients to dry ingredients and stir until uniformly moistened. 
6. Spread batter into prepared pan. Bake for 15-20 minutes until center is just solid. Cool completely, about 20 minutes, before cutting into 8-12 bars.  

Drowsy Mornings

WARNING: part of this post was written under the delayed influence of a "pm" pain medication.



8:47 a.m.: Last night I took one of those over-the-counter pain turned sleep-aid medications. I'm not talking about a hardcore sleep aid, or a doctor-prescribed medication. This was a run-of the-mill naproxen (pain reliever) combined with some sort of "sleep" substance.



I took the pill at 9 p.m. thinking it would help with back pain and (really) hoping it would give me a 10-hour (or longer) sleep. My back pain is more-or-less gone, but my 10-hour sleep is still lacking. And, I now find myself feeling tired and not fully sober; I'm drowsy and all I want is a large cup of coffee and a large pasty.














9:05 a.m.: coffee is in hand and scones are in the oven.



1:32 p.m.: breakfast was delicious, and after a long morning of binge-worthy tv (namely Homeland and Young & Hungry), my body has seemingly assimilated the sleep-aid substance. I'm no longer feeling stupefied or lethargic.



I've decided to only take sleeping pills when my mind is prepared to really let go. Otherwise, on days like today when I'm anxious about anything--for example an upcoming marathon--I should avoid such pills at all costs. If I don't I not only won't get the rest I long, I'll also have a dazed aftermath during which I can't rest or be productive.



Blueberry Scones (adapted from Racing Weight Cookbook)
Active time: 15 minutes; total time: 40 minutes.
Makes 8 scones.

• 1 1/4 cup whole wheat flour (use white whole-wheat flour if you want more traditional looking scones)
• 1 cup quick oats
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 5 tablespoons melted coconut oil (or butter)
• 1/3 cup almond milk, at room temperature
• 1 teaspoon lemon juice, at room temperature
• 1/4 cup egg whites, at room temperature. *Make sure to have ingredients at room temperature so that the coconut oil doesn't harden. 
• 1 cup fresh or frozen blueberries (or other berry)

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and ginger; stir to mix well. 
3. In a separate bowl, combine melted coconut oil, milk, lemon juice, and egg whites; stir to mix. Pour wet ingredients into dry ingredients bowl and mix well. 
4. Gently fold in berries just until combined with batter. Spoon batter onto prepared pan in 8 equal mounds. 
5. Bake for 20 minutes or until tops and edges of scones are golden brown. Cool scones before serving (but still serve warm!). 

Quick Sunday Brunch

November is upon us. And with it come late nights, longer study days, and inevitable anxiety resulting from the thought of not being able to finish outlining.

November is upon us. And with it comes no fun.

What a sad way to start a blog post. I'm feeling the law nerd humor, however, so it seemed appropriate. Nonetheless, November also brings cold chilly relatively cooler weather that makes for more enjoyable runs and bike rides. Also, it welcomes tea-fueled study sessions from the comfort of my apartment followed by enjoyable Netflix study-breaks--the longing for daylong marathons makes the shorter breaks that much more exciting. But actually, November is not so bad. It ultimately provides me with a legitimate and unquestionable excuse to retreat from social events and spend time alone, which as you may know, is a crucial factor of my well-being.

Before moving onto the food, just a quick note about the holidays (namely Dia de los Muertos). This year for Halloween, I proudly incorporated culture into my costume. As it turns out, the makeup was a hit!

For a brief background and explanation of the festivities read this or this. And definitely check out this awesome video. Otherwise, for a quick and contemporary info session, go see the Snapchat story!

Grilled Breakfast Sammie (adapted from With Peanut Butter On Top)
Makes 1 sandwich.
Active time: 10 minutes; total time 15 minutes.

• 3 large egg whites
• 1 tablespoon salsa 
• 1/2 cup baby spinach
• 2 slices Ezekiel (or other) bread 
• 1/2 tablespoon mustard
• 1/4 avocado
• 3–4 tomato slices
• 1/4 cup shredded cheddar cheese (I used Daiya shreds)
• More salsa! (optional)

1. Heat a non-stick skillet or pan over medium heat; spray with cooking oil. Add egg whites and salsa and cook until resembling an thin omelette, about 5 minutes. Remove egg from pan and set aside. 
2. In the same pan, cook spinach, stirring occasionally, until wilted, about 5 minutes. 
3. Assemble the sandwich by spreading the avocado on one slice of bread; spread the mustard on the other slice. Lawyer one slice of bread with the spinach, tomato, cooked egg whites, and finally the cheese. To with the other slice of bread. 
4. Place the sandwich on the pan and cook uncovered for 3–5 minutes, or until sides are toasted. Cover and cook for 1 more minute. 

I too am on the pumpkin bandwagon

In the spirit of transforming my blogging habits, or at least returning to my old (more creative) cooking habits, I went grocery shopping on Saturday.

. . . And then I ordered more groceries today.

Yeah, that's right, groceries on groceries.

But I'm not here to write about groceries--although I probably will at some point, because let's face it, a full fridge makes me jump with joy. This post is to finally admit that I too have fallen into the in love with pumpkin flavors.

During my trip to the grocery store (Whole Foods) I ran into a lady sampling pumpkin ale. Now if you've ever been out for drinks with me, you know I don't particularly like beer. In fact, I'll only usually drink a beer if I'm in some way forced or challenged to do so. Nonetheless, I was compelled to try it. Maybe it was the heat or maybe it was fall itself (even though it's non-existent here in Austin). Who knows. All I know is that I didn't dislike too much--I still wouldn't purchase or drink a more than a couple of sips.

Anyways, fast forward to Sunday morning when I woke up with a huge craving for pancakes. Not five minutes later, I found a whole-wheat-pancakes pumpkin variation in a cookbook I received as a birthday gift last winter (shout out to Marco for this on-point present!). Then I opened my pantry and found a can of pumpkin puree!

The recipe is delicious. If you're into the October pumpkin theme (or in any way amused by pancake variations), you should definitely try this out. Plus, these pancakes are actually healthy. I know, I know, pancakes needn't be healthy you say. But what's the harm in a healthy pancake that tastes as good as a not-so-healthy one?

Whole Wheat Pumpkin Pancakes
(Adapted from The Runner's World Cookbook)
Active time: 25 minutes; total time: 35 minutes.
Makes 8 2'' pancakes.

• 3/4 cup whole wheat flour
• 1/4 cup almond flour
• 1/6 cup rolled oats
• 2 teaspoons sugar (or stevia equivalent
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup low-fat greek yogurt
• 1/2 cup almond milk (or milk of choice)
• 3 tablespoons egg whites
• 1 tablespoon coconut oil, melted, plus extra for skillet
• 1/2 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 teaspoon cinnamon + more for garnish

1. Heat a large skillet or griddle over low heat. In a bowl, mix the flours, oats, sweetener, salt, baking powder, and baking soda. 
2. Combine the yogurt and milk in a medium bowl microwave for 30 seconds. Whisk in egg whites, coconut oil, and vanilla extract. Pour liquid mixture into dry ingredients and whisk until combined. 
3. Fold in pumpkin puree until well combined. Stir in cinnamon. 
4. Increase heat under skillet to medium and add some oil. Once oil is hot, pour 1/4 cup batter. Cook for 2–3 minutes, or until pancake bottoms are golden brown and top begins to bubble; flip pancakes and cook until golden brown on the other side. Repeat with remaining batter, adding more oil if necessary. 
5. Serve hot and sprinkled with cinnamon. *I decided to top mine with sweetened cream cheese (I used Tofutti) and raspberries.

Let Me Try This (Marathon Training) Again.

Well hello there blogosphere! It feels good to be back.

In case you were wondering, I've been absent due to moving, travels and endless meals cooked for me (instead of by me). Nonetheless, I've missed the kitchen and it was just a matter of time until I returned.

Once again, I'm training for a marathon--hoping to complete the training this time sans injury--and trying to eat better in the hopes that I'll achieve my "racing weight" (see Matt's book for reference). For that reason, I've found myself scouring the interwebs in search of healthy, yet yummy, recipes. Keep in mind that I'm back in Mexico (see previous posts about moving away from Boston), so some ingredients listed in the multiple recipes I've pinned are hard to find. For instance, unsweetened applesauce. Don't ask me why, but us Mexicans apparently don't consume unsweetened applesauce--maybe that's why we top the fat countries list? So, for recipes like the one below, I had to make my own applesauce.

Regardless, I'll keep searching for healthy recipes and post experiments from my runner's diet. I hope you enjoy my journey (for the second time) into marathon training nutrition (sort of).

Peanut & Almond Butter Protein Muffins (adapted from Veggie and the Beast)
Makes 12 muffins.
Active time: 15 minutes. Total time: 30 minutes + cooling

• ¾ cup whole wheat flour
• ½ cup oats
• ¼ cup flaxseed
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup natural unsweetened applesauce
• 1/3 cup creamy peanut butter
• 1/3 cup almond butter
• 3 tablespoons agave nectar
• 3 packets Stevia
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup 2% plain Greek yogurt

1. Preheat oven to 375F (180 C); line (or grease) a 12-muffin pan and set aside.
2. In a medium bowl, whisk together the flour, oats, wheat germ, baking powder, baking soda, cinnamon and salt. Set aside.
3. In another large bowl, stir together the applesauce and peanut butter. Mix in the honey, sugar, egg, and vanilla, and then stir in the greek yogurt.
4. Slowly mix the dry ingredients into the wet mix and stir to combine. Divide batter among 12 muffin holes.
5. Bake for 15 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely before storing and store in airtight container.